Passion for food

The South African Koeksister is a wonderful fried treat that's amazingly crispy on the outside but syrupy on the inside! Who even knew syrupy was a word?! Well it is! Koeksister dough:  cups self rising flour (or regular +3 teaspoons baking powder) 1/2 tsp salt 4 tablespoons cold butter, cup up 1/2 cup milk 1 egg Lemon Ginger Syrup: 3 cups caster sugar 2 cup water ginger, sliced 1 lemon peeled & juiced Enjoy!

  This beautiful Bacon and Eggs Fried Rice is amazingly tasty, and shocking quick and easy to make! And of course you can mix and match in whatever ingredients you like best, for me I love the simple crunch of corn and onions along with the salty bite of the bacon and those soft eggs!  Bacon and Eggs Fried Rice Recipe: 1/2 lb bacon 1 large onion 3 cloves garlic ~2 tablespoons sesame seeds 1 can of drained corn 1 cup of rice (cooked) 2 tablespoons of soy sauce

  Have you ever wanted to eat a WHOLE apple pie?! Well now you can, and you don't even have to feel TOO bad about it with these amazing Mini apple pies we're going to make in a standard cupcake / muffin pan! They're quick, they're easy, and totally applichious!  Shortbread Crust Recipe:  (enough for 6 mini pies) 1/2 cup Salted butter 1/4 cup granulated sugar 1 cup of all purpose flour 1 teaspoon of vanilla extract  Streusel Topping Recipe: 6 tablespoons unsalted butter 1 1/2 cups all-purpose flour (or whole wheat) 1/2 cup light brown sugar (or dark brown, or granulated (white) sugar) 1/4 teaspoon kosher salt 1 to 2 teaspoons ground cinnamon (or 1 tablespoon citrus zest) Apple Pie Filling Recipe: 6-9 apples of your choice (1 medium apple = 2 mini pies) 1/2 cup sugar 1 teaspoon ground cloves 1 tablespoon cinnamon 2 tablespoons flour

  Not only is Saltimbocca Chicken one of the BEST chicken dishes of all time, it's super fast and easy to make! The original recipe; saltimbocca alla Romana is credited to the ancient Romans and the name literally translates to "Jump in your mouth," it's just THAT good!  The Best Saltimbocca Chicken Recipe: For the chicken:   Chicken breasts, split or flattened to ~1/2 inch thick 2-3 fresh sage leaves per serving  1 large slice prosciutto per serving ~1/2 cup flour for dredging 2 slices provolone cheese per serving (optional)  Salt & Pepper to taste For the sauce: ~1 cup of drinkable white wine ~4 cloves garlic 1 cup chicken stock 1 tablespoon corn starch + 1 tablespoon cold water (thickener)  Salt and Pepper to taste Enjoy!